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Rice Porridge with Shrimp

Ever since it’s breakfast week at the kitchn, I found myself obsessively dream of breakfast in the middle of the nights. Sometime I felt like to get up and fix some runny scramble egg on toast with some leftover salsa we had in the afternoon.

I hope you are not bored of prawn and shrimp, because I still have a lot of them frozen in my fridge and needed to be used before we go to Thailand next week. We didn’t have rice soup or rice porridge in a while though it is one of the family favourite breakfasts but somehow I totally forgot about it as we excessively indulged ourselves in exciting new found breakfast recipes. When I defrosted these fresh shrimps this morning, I knew it’s time to get back to the basic and make our old usual comforting bowls of rice porridge.

Thai rice porridge is a common breakfast dish made by cooking rice in broth or water until soft and slightly broken flavoured with any kind of meat or seafood. Golden deep fried garlic also gives the dish a beautiful mellow aroma. It’s a hearty and cozy dish to start the day with.

Rice Porridge with Shrimp

Ingredients: (4 servings)

250 gm shrimp- peeled and deveined

1 cup rice

4 cup vegetable or chicken broth

A pinch of salt to taste

4 cloves garlic-roughly bruised

2-3 fresh coriander roots- roughly bruised (optional)

1/2 tsp ground white pepper

Few coriander leaves- chopped

1 tbsp oil

Preparation:

1 Cook rice with vegetable or chicken broth and coriander root with the cover on for 15-20 minutes or until the rice is tender and slightly broken. Occasionally stir and check if it sticks to the bottom or becomes too thick. If it becomes too thick, add more water.

2 While rice is cooking, heat oil in the pan over the medium-low heat and sauté garlic until golden yellow and crispy. Turn off the heat and keep aside.

3 Back to the rice, when it is cooked and ready, add shrimps and cook for a few minutes or until they curled up and turned pink.

4 Add salt and ground white pepper to taste.

5 Garnish with deep fried garlic and coriander leaves before serving.

The soupy soft white porridge with the bright pink shrimps was a wonderful way to say “good morning”. It was healthy and delicious. Deep fried garlic gave a wonderful punch to this simple soup while fresh coriander leaves gave the brightness to it. We graciously devoured this until last drop.

Hi Tes, I love rice porridge, but when I was Thailand, I found most places served it more like rice soup. Rice in a broth rather than the almost creamy porridge consistency that I’m used to with Chinese porridge. Fresh herbs are a must though. I used to cook the herbs but now I know better and add them into my bowl at the end. Looks and tastes much better.

Tes, it looks delicious! Seems like a wonderful thing to wake up to. If the shrimp and prawns you have are frozen, though, they should last fine while you are in Thailand. Enjoy your trip, hope to read about your adventures!